09/24/2026
This easy sheet pan inspired recipe combines fresh fall flavors with savory chicken sausage and gnocchi for an easy, delicious and impressive dinner that pairs perfectly with CRU W**ery Chardonnay or Viognier.
It’s the perfect recipe to celebrate harvest and kick-off fall!
Ingredients:
• 4 links of roasted garlic chicken sausage cut into ½” circles
• 1 17 oz. package gnocchi
• 2 cups brussels sprouts, halved
• 2 cups butternut squash, cubed
• ¼ red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dried basil
• ½ teaspoon dried thyme
• Salt and Pepper
• 2 tablespoons chopped, toasted pecans
• ¼ cup goat cheese crumbles
Directions:
Preheat oven to 425 degrees.
Combine sausage, gnocchi, brussels sprouts, butternut squash and red onion, drizzle with olive oil. In a separate small bowl, combine garlic powder, dried basil, dried thyme, salt and pepper. Add spices to sausage, gnocchi and vegetable mixture and mix to coat everything with olive oil and spices.
Transfer to sheet pan lined with parchment paper, sprinkle fresh sage on top.
Cook in preheated oven for 25-30 minutes stirring halfway through.
Once cooked transfer to large bowl to serve. Top with toasted pecans and goat cheese crumbles and drizzle with hot honey. Pair with CRU W**ery Chardonnay or Viognier and serve immediately.
